I have just read your notes on sloe gin and want to challenge your statement that sloes are completely useless except to make sloe gin.

Sloes make possibly the best fruit jelly [as in apple jelly] there is, and sloe paste or cheese [as in quince paste] is superb. I also understand that the leaves and bark are used medicinally in South-east Europe.
Regards,
Howard Nicholson and Trisha Arbib, NSW, Australia, Sep 03

Old FAQs, I would like to try your recipe for jelly as I have loads of sloes left after ginning 2 litres! I have frozen them, will that be ok? Also what is the yield like if I use the 4lb sloes and 2lb apples? How many pots do I have to save?

Was it this farm?http://www.stonelinkfarm.co.uk
I met them at a farmers market and she was very open with her "secret" recipe! I just wish I could remember it!! However, I've noticed that they're not selling the jam on their site, just at the markets?

This recipe sounds great. However if you add a small quantity of apples you get a greater volume, excellent flavour and more naturally occuring pectin. I hope that my integrity is similarly preserved ?

I'm new to the world of sloes but made sloe jelly this afternoon from a Marguerite Pattern recipie, it is divine cannot emphasise enough how glorious it is. I was expecting a tart jelly along the lines of redcurrant or crab apple but, no, it's sweet and lush and delish. I'm out to get some more sloes tomorrow to make another batch.

sloeveryproud, i don't suppose you care to share that recipe do you? I've had a Google and couldn't find anything

I only recently bought a jar from a shop in Hawkshead, it has the ingredients on the jar but i'd like to have a go at making my own as it's superb ... we had it with our roast dinner just like red currant jelly!

Marguerite's recipe suggests 900g apples to 100g sloes but I upped the sloe content to 300g and 700g apples. I used some tart wild apples that were growing near the sloes.

Roughly chop the apples and put them in a pan with the sloes and 3/4 pint water. Simmer til they go pulpy and strain through a jelly bag. I re-boiled the pulp and did a second straining. Measure the juice and add 1lb suger per pint, boil til setting point is reached then jar up in the usual way.

Wash and drain the sloes and prick them. Put them In a pan with the lemon juice, peel and just enough water to cover. Simmer until pulpy.

Wash and chop the apples, then simmer in a Separate pan, with water to cover - again until soft and pulpy.

Strain the two pulps through scalded jelly bags or fine muslin hung overnight over bowls to catch the juice - do not squeeze the bags, which will result in cloudy jelly.

Mix and then measure the juices, bring to the boil, add sugar at the rate of 450g to 570ml (1lb to 1 pint) and stir until dissolved. Boil until setting point is reached. Remove any scum, using a heated stainless-steel spoon.
then you can bottle it, and store it.

This is a wonderful recipe, words can't describe how delicious it is.
I hope you will try the recipe. enjoy.
M.J.M from Essex, 16 Oct 03